Spiritual Growth & Expansion of Consciousness

Well, these last few days I have cooked, baked and eaten lots of nice things including one of our own turkeys - which I have mentioned on my other blog. But, needless to say it was fabulous and I am not sure what was better - the taste and texture or the fact that we raised it ourselves and knew exactly what went into it's every moment of life...

We finished the last of the turkey today - and I don't feel like I've had too much at all. It was enjoyable - the spiritual connection of the food is what has become so important to me. And now I feel as if I am finally experiencing it.

I also feel like this when I eat something from my garden and I can't wait for my winter vegetables to come into season - we have kale, Brussels sprouts, cabbage, broccoli, winter spinach, and still lots of herbs I am using as often as I can.

When you plant, grow, tend, feed and otherwise get involved with your food on this intimate level, your own essence also goes back into you. All the energy you are expending to do this work, your effort and output, comes back wrapped up in little morsels of food.

However there is one difference, your own energy (which you want back by the way) has been transformed in some ways. It is now a little bit different - you are filling up on plant, flesh and blood which has expanded somewhat to take into itself elements of wind, earth and water. 

Your own energy has then come back full circle - completed a cycle of season, change, growth and renewal all for your benefit through the plants, herbs and animals you are raising for your food. Nothing could be healthier or better for your own spiritual growth and expansion of consciousness. 

This is an amazing process that I am certain the ancient Pagans knew full well...and we are only rediscovering.

April

Stuffed Wild Pheasants....

Root Vegetable Mash

This is such a simple dish - something so mundane and ordinary that many of us probably have forgotten or never even got to realize how delicious and wonderful this type of dish can be. What I am talking about here is root vegetable mash....

I know I have been fasting for 21 days and am now in my final few hours of drinking only herbal teas, water, lemon juice and maple syrup. Yes, perhaps my brain is gearing up now for some solid foods...but this dish is what is on my mind and has been one of my favorites for many years. 

One of the things I like about vegetable mashes is how versatile they are - you can gently cook up nearly any selection of vegetables at any season and create a new dish. You can also add many types  of garnish or herbs to it as well.

At this time of year I really like the taste and flavour of gently roasted carrots with turnip, and am in heaven when they are purple, yellow or white carrots. I would chop them up small enough to cook easily, pour water and olive oil over top then sprinkle loads of thyme, sage and rosemary over them and roast in the oven.

Alternatively they are also very nice steamed on top of the stove, where they cook faster and then mashed simply with butter, salt and pepper. Of course you don't have to use these particular vegetables there are so many to choose from that you might create a different side dish every day of the week.

Yesterday I slow roasted parsnip, beetroot, carrot, pumpkin and shallots for my daughter and the smell was divine. It got me thinking about some of my favourite vegetable dishes - and there are so many to choose from.

You can combine nearly anything as well as cook them in various ways to bring out the best tastes - I like sweet potato mashed with roasted fennel or celeriac. When you add a little butter or cream, some seasonings - the taste is incredible.

But then so are fresh garden peas mashed with roasted caramelized carrots or parsnips - sprinkle with a little mint or oregano. You might also enjoy cooked spinach mashed with roasted garlic and sprinkled with toasted nuts...

Like I said - you can get really creative here and get the absolute most from your vegetables. 

Enjoy!

April

Veggies ready to roast.... slow!

Winter Vegetables - Warming Soups & Stews

I am a great lover of soups, stews and all warming hearty dishes that can easily be filled with wholesome veggies. These days with the weather the way it is, is a perfect time for soup. Of course the best ingredients are also available....

Right now we are in the middle of root and winter vegetable heaven. This is the season for many of the greatest vegetables on earth which just happen to make wonderful soups, stews and other succulent dishes. I happen to love root and winter vegetables and include them as much as possible in meals.

Some of my favourite ones would be sweet potato, turnip, carrot, beetroot, celeriac, fennel, celery root and there are a few which grow above the ground such as pumpkin, squash, cabbage, kale and broccoli. I can't wait for a few more such as Brussels sprouts to come into season as well.

Any combination of these hearty vegetables can be included in a warming soup for rainy wet cold days such as these. I really enjoy anything with pumpkin and carrot for instance - spice it up with coriander and turmeric plus lots of garlic or leeks as this makes a creamy filling soup.

One thing I do to enhance soups in particular is to put about a 1/2 cup to a cup of lentils or beans in with the vegetables. The beans are usually soaked overnight to soften them and then cooked beforehand with a little seaweed.

However, with lentils you can place them into a pot of cold water in the morning for your evening soup. Let them sit for a few hours if you have the time and then cook together with the vegetables as the soup cooks.

Today I placed a couple of handfuls of brown lentils into a pot with some seaweed. Left it to sit for the afternoon until I was ready to make the soup. Once I was ready to start working with the vegetables I turned on the burner to give the lentils a little head start.

To the water, lentils and seaweed I added salt, pepper, turmeric, cumin at the beginning and then the vegetables. Half of a pumpkin, 5 carrots, 1 chopped onion and another onion, leek and garlic sautéd in a little olive oil.

This cooked for about 45 minutes until done. I then added 1/2 cup of chopped fresh coriander and blended the soup into a thick paste. It smelled divine and my daughter loved it! This is usually called orange soup in our house...

Great with a fresh loaf of herbed spelt bread right out of the oven...mmmm!

April

Winter Vegetables